Home › Cookery › Vanilla Ice Cream

Vanilla Ice Cream

Boil half a vanilla bean, cut in small pieces, in half a pint of rich new milk. When cool, strain and add to two quarts thick sweet cream. Sweeten with two heaping teacups powdered sugar, and whip to a stiff froth. Pour into a freezer, reserving one-fourth of the cream. As soon as it begins to freeze, stir from the sides with a large iron spoon, and beat hard. Add the remaining cream when it begins to sink. Beat every time the freezer is opened. When frozen, tie newspapers over the freezer and bucket, throw a blanket over them, and set in a close, dark place till the ice cream is wanted.--Mrs. S. T.